Buckwheat and quinoa are great gluten-free grains which can be used instead of rice, potatoes or pasta. They are high in fiber which keeps your blood sugar level balanced and prevents you from cravings. This casserole dish is great for a family dinner as it can be prepared in big portions. Or you just take the left-overs with you to the office.

INGREDIENTS

80g raw quinoa/buckwheat

18pc cherry tomatoes - can be replaced with 1 red/yellow capsicum

200g raw broccoli

40g Feta cheese

100ml vegetable bouillon

1 tsp garlic and onion powder

1 Tbsp dried rosmary

Salt & pepper

INSTRUCTION

Prepare buckwheat/quinoa as indicated on the packaging

Blanch the broccoli floretts until al dente (not too much, as it will still be baked)